SAMPLE DISHES
I have outlined a selection of dishes below which could form the basis of discussions when planning your menu. This provides an idea of the range of styles and cuisines available. All pricing would be undertaken on a menu by menu basis, starting from £12.50 per person dependent on the menu chosen.
I would welcome the opportunity to discuss these sample dishes, including any vegan or vegetarian options, with you in person in order to create something unique for your event.
Menu development would be influenced by seasonality, market availability and budget.
Starters
Bouillabaisse
Seasonal vegetable veloute
Mackerel vin blanc
Moules mariniere
Provencal fish soup
Ham hock terrine, lightly pickled vegetables
Chicken liver parfait
Potted shrimps, english asparagus, duck egg, hollandaise
Warm mallard, beetroot, seasonal berries
Whitby dressed crab, lemon mayonnaise
Sashimi tuna tartar
Moroccan split lentil soup
Parmesan and tomato risotto, king prawns, crisp pancetta
Seared scallops, textures of cauliflower, basil leaves
Roast wood pigeon breast, parsnip puree, pickled beetroot, girolles mushrooms
SAMPLE STARTER DISHES
Main course
Beef bourguignon
Toulouse cassoulet
Fillet of beef wellington
Soy and ginger braised saddleback belly pork, spring onion, pak choi
Rack of spring lamb, garlic puree, carrot puree, confit garlic, braised greens
Grilled highland ribeye steak, bone marrow mashed potato, confit shallots
Roast Guinea fowl, girolles mushroom fricassee, spinach, fondant potato
Roast chicken, bread sauce, chipolatas, preserved lemon
Whitby fish pie
Grilled fish platter, lemon butter, tartar sauce
Fruits de mer platters
Whole sea bass en papillote, ginger, spring onion, garlic, soy
Fricassee of turbot, mussels and saffron
SAMPLE MAIN COURSE DISHES
Desserts
English tipsy trifle
Chocolate delice
Apple and calvados brioche pudding
Cherry frangipane
Fruit crumble
Trinity burnt cream
Seasonal fruit millefeuille
Peach melba
Lemon tart
Treacle tart